A quick and easy recipe, full of goodness, this Spinach and Mushroom Omelette is perfect for lunch or a light supper.
I am a big fan of super speedy, easy peasy lunch dishes, especially if they use leftovers and bits and bobs I’ve got in the fridge. I often make a cheese and mushroom omelette, but I had a little bit of spinach in my fridge left over from making Lemon Sole with Puy Lentils so I added that in too and it worked a treat!
I served it with a very simple salad of lettuce, cucumber and cherry tomatoes, drizzled with a bit of dressing I had left over from Salmon, Avocado and Potato Salad. Yum!
- 1 small knob of butter
- 2 chestnut mushrooms, sliced thinly
- Salt and pepper
- 1 handful of baby spinach
- 2 eggs
- 20g cheddar or parmesan, grated
- Put a small frying pan over a medium heat and add a small knob of butter. When the butter has melted add the mushrooms plus a couple of twists of salt and pepper. Fry the mushrooms for a couple of minutes on each side and then add a handful of spinach. Stir to help the spinach wilt.
- Crack the eggs into a cup or small jug and whisk roughly with a fork. Add the grated cheese and stir to combine.
- Tip the eggs into the pan and stir to mix with the mushrooms and spinach. Then leave to set until the bottom of the omelette is golden brown and the top is almost-but-not-quite set.
- Fold the omelette and tip onto a plate. Serve with a simple salad and a nice chunk of crusty bread.